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Posts by mrdecoy1

So those of you either professionals or enthusiasts, how do you keep from enjoying your cooking a little too much and getting fat?
Hi guys and gals,   Based on the reviews I'm confused, are these the same two books one abridged and one unabridged? or are they different?    http://www.amazon.com/Escoffier-Auguste/dp/047090027X/ref=sr_1_1?ie=UTF8&qid=1346982172&sr=8-1&keywords=Escoffier   http://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629/ref=sr_1_2?ie=UTF8&qid=1346982172&sr=8-2&keywords=Escoffier
Thanks. I was looking at the CIA DVDs which are stupid expensive and some guy on You Tube chef Todd Mohr.....
Which are your favorites in general cooking and baking? 
You have to put all that stuff on liver to disguise how awful it is :)
  Editions BPI? what books are those? 
Great thank you for clearing that up. So does brand type ever matter? in baking for instance, would I notice a difference in Target/Aldi all purpose vs King Arthur (or other more expensive) all purpose? 
That's ridiculous. Should I just use a regular mushroom instead?
Anyone care to help here??
Peas??? I love them ha ha
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